Frequently non-meat eaters are faced with feeding their omni family, friends, and co-workers. For me, a fan favorite is chili – but growing up omni, how in the world do you make something that satisfies the chili-craving AND is cruelty-free?
Simple: I took my old chili recipe and modified it a little bit to bring lentils into the party instead of one of our animal friends.
This seriously makes a LOT of chili (fills the big oval crockpot to the brim). You can modify the amount by only using 2 cans of each bean type or by only using 1 can of the fire roasted tomatoes. Every seasoning added is “to taste”; however, if you follow the recipe, you’ll get a nice, rich smokey flavored chili everyone should enjoy (well, those who liked chili to begin with at least haha).
CROCK POT LENTIL CHILI
A recipe by Willowbrook Farms Animal Sanctuary President, Cris Porter
- 1 cup dry green lentils
- 3 cans chili beans, mild
- 3 cans kidney beans, drained and rinsed
- 2 cans fire roasted diced tomatoes
- 1 can (10 oz) Rotel tomatoes and chillies
- 1 cup diced onion
- 2 cans tomato sauce
- 1 can-full of water (I use one of the tomato sauce cans)
- 1/2 Tablespoon smoked paprika
- 1.5 Tablespoon taco seasoning (Old El Paso brand does not contain whey)
- 1/2 Tablespoon black pepper, ground
- 1 Tablespoon cumin, ground
- 2 Tablespoons minced garlic, fresh
- 1 teaspoon salt
NOTE: All cans are 15 ounces in size unless otherwise called out
- Optional: Line your crock pot with a crock pot liner.
- Place all ingredients into the crock pot – I usually start with the bulkier items and build my way to the seasonings (pretty much the order the ingredients are listed is the order I put the items into the crock pot)
- Stir to mix all ingredients
- Cook on high for 6 hours.
Just like meat-based chili, the longer you have it, the better it tastes!